C41 Precooked Lamb

Precooking lamb is an essential part of making restaurant style (BIR) curries as the meat requires a lengthy cooking time in order to become tender enough.


3 portions Continued...
4 tbspn oil ½ tspn ground cinnamon
100 gm onion (prepared weight) ½ tspn salt
10 gm ginger 2 cloves
10 gm garlic 4 green cardamom pods
½ tspn ground cumin 2 tspn tomato purée
½ tspn ground coriander 500 gm boneless leg lamb steaks



  1. Heat the oil in a flame proof casserole and cook the onions for 3 min.
  2. Add the ginger and garlic and cook, stirring, for 1 min.
  3. Add the cumin, coriander, cinnamon, salt, cloves and cardamom and cook, stirring, for 1 min.
  4. Stir in tomato purée.
  5. Add the lamb and cook, stirring frequently, for 5 min to seal and brown the meat.
  6. Add hot water to cover (maybe 250 ml) and simmer, covered, for 30 min, stirring occasionally.
  7. Uncover and increase the heat and continue to cook for 30 min, stirring regularly (different cuts of lamb will need cooking for different times, so cook until tender - this will be when the lamb can be easily cut into pieces with a chef's spoon). The idea is to reduce the liquid until almost dry although some oil will remain.


A 500 gm pack of lamb will eventually produce about 300 - 350 gm of cooked lamb and this can be split into 3 even portions and either refrigerated for a few days or frozen for future use.
At the time of writing a 500 gm pack of boneless leg lamb steaks from ASDA costs £5.00.